Beyond the Leaf

April 1, 2019 07:50

Dan Cong teas are made in Guangdong Province, China. It’s a term for a group of cultivars that are believed to be descendants of Shui Xian (at least according to one story).

400 year old tea plant on Phoenix Mountain, Guangdong Province, China

Dan Cong itself translates “single bush” as traditionally each bush would be treated separately in determining what is the best time for plucking and how to process those leaves (though such honors are now only bestowed on a few rare, highly valued plants).

Old tea Dan Cong tea plants in the high elevation of Phoenix Mountain, Guangdong Province, China

The other two varieties of Dan Cong teas currently in stock are Phoenix Mountain Oolong and Fragrant Honey Oolong. We direct source these two teas from Brian at Propitious Clouds Trading Company located in Chaozhou, Guangdong, China.

February 27, 2019 10:54

Matcha is a powdered green tea from Japan. The tea leaves are similar to those grown to make Gyokuro, a high grade tea that is shaded for the last three weeks before plucking. Traditionally, matcha is used during the Japanese Tea Ceremony, along with any array of traditional utensils. While this is not the most popular way to consume matcha in Japan, many tea lovers in the U.S. use this method to enjoy matcha casually at home. Matcha flavored treats like ice cream and chocolate are very common in Japan.

February 27, 2019 10:04

Ti Kwan Yin Mother Bush in Anxi, Fujian, China

In the United States we tend to group teas into the categories like black tea, green tea, oolong etc. In China the emphasis is on the specific tea name (often the same as its cultivar) like Rou Gui or Dragonwell, and our definitions of black tea and oolong don’t always translate well.

For example, in the United States, Ti Kwan Yin would come with the explanation that it is an oolong tea. In China, it is simply (and famously) Ti Kwan Yin. Case in point, I visited a large monument in honor of this plant and Wang Si Nang, the man credited with identifying and propagating Ti Kwan Yin nearly 300 years ago. It is not a monument to oolong tea.

Wang Si Nang was not just a tea farmer, but also a scholar. His study where he prepared for imperial examination is now a museum room containing his portrait and other artifacts. I asked my host, Daniel, about a collection of books under glass, assuming this was Wang Si Nang’s tea journals/notes/diaries. He replied “no” and mentioned that they were books on society and social customs, which was not the answer I was anticipating. He later explained that as a scholar Wang Si Nang was expected to learn the Confucian classics and that tea is a spiritual part of this education, not just an agricultural pursuit.

Case containing classic books on Confucian studies

Ti Kwan Yin is considered one of China’s “10 most famous teas” and the main driver of the Anxi tea economy. According to Daniel, the local farmers were almost too successful, as the terraces of tea fields carving out the sides of the mountains are evidence of the growing demand for their efforts. But this has come with a cost as too many trees have been removed leaving too little shade and inviting too many pests, both of which negatively affect the quality (particularly the aroma) of the finished product. The government has intervened with efforts to stabilize and improve quality. Use of pesticides is strictly regulated and large scale rolling machines are forbidden.

Change happens. We were surrounded by construction that had already long begun to upgrade what used to be a modest shrine with newer, fancier (bigger) facilities. Daniel likes it the way it was and it’s those kinds of sentiments that help me trust him. He also tells me there is an argument that it was Wei Yin, not Wang Si Nang that deserves the credit for Ti Kwan Yin. I like his willingness to share a contrarian point of view while standing on the grounds of a monument. It helps tell the story that tea is not just a beverage.

February 27, 2019 10:03

To say tea is ingrained in Japanese culture would be an understatement. Tea came to Japan from China in the eighth century. It continues to be the first point of contact in social situations at home, at work, at a restaurant, you name it. Complimentary green tea is common at most businesses the way coffee or water is offered in the U.S. Tea is everywhere in Japan.

Personal tea accessories are stored in tea caddies

There is a misconception that matcha is the most popular tea in Japan. You are more likely to find matcha flavored snacks and treats instead of the beverage (although it isn't hard to find). The formal Japanese tea ceremony is not a popular endeavor among the younger generation.

February 27, 2019 10:03

Polar vortex. Arctic invasion. Record-breaking snowfall.

February was a challenging month to say the least. Tea has been a lifesaver for our mental health, physical well-being, and general mood as we live through another Minnesota winter. Now that spring is just a couple weeks away, we thought our tea-loving customers would enjoy something green...and chocolate!

January 30, 2019 08:29

I’m a mom. And it goes without saying that moms everywhere consume caffeine just to get through the day. Tea is my preferred source of caffeine. It doesn’t come with a sugar crash (like soda) and I have never liked coffee (despite my very Lutheran, very Scandinavian upbringing).

Tea keeps me going in a steady, I-can-make-it-until-nap-time kind of way. When you’re juggling a toddler, a newborn, and a full time job, this type of energy is a godsend.

It won’t surprise you to learn that Dark Rose was created by a mom. Ms. Zhang Liu Mei is a respected tea scientist and co-founder of a tea company based in Hunan Province, China. Dark Rose is one of the most popular Dark teas at TeaSource because of her expertise and vision.

I like Dark Rose because it is zero fuss and tastes fantastic. As long as you can manage to boil some water and carve out enough time to drink it, I think you’ll find that it keeps your mind sharp and your heart happy.